View Pit Stop page for race #669 by maltrongeek — Ghost race
View profile for Steve (maltrongeek)
Official speed | 60.70 wpm (67.61 seconds elapsed during race) |
---|---|
Race Start | January 17, 2016 1:45:00am UTC |
Race Finish | January 17, 2016 1:46:07am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. valruss (64.03 wpm) |
Accuracy | 97.0% |
Points | 0.00 |
Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |